Sifat Kimia dan Nilai Biologis Konsentrat Protein Bungkil Inti Sawit Hasil Ekstraksi Kombinasi Fisik-Kimiawi
Abstract: The experiment was
conducted to evaluate chemical characteristics and biological value of protein
concentrate extracted from palm kernel meal (PKM) using combination of physical
and chemical extraction. The best method of extraction in term of total amino
acid (TAA), essential amino acid (EAA), essential amino acid index (EAAI), and
protein recovery then was used for protein retention evaluation using 20 heads
of male quails age 30 days. The animals were randomly assigned to one of three
dietary treatments, while the remaining quails were used to measure endogenous
protein. The treatments were; R1=diet containing 9% crude protein from the best
protein concentrate from PKM, R2=diet containing 9% crude protein from PKM and
R3=diet containing 9% crude protein from soybean meal). The results showed that
protein of PKM had isoelectric pH in a range of 4.3-4.4. Protein concentrate of
PKM produced by grinding using 0.05 N acetic acid followed by soaking 1 N
technical-NaOH had the highest protein quality compared with those of the other
treatments. TAA, EAA, EAAI amount of precipitate and protein recovery of the
protein concentrate were 33.38%, 16.76%, 62.41%, 12.18% and 50.38%,
respectively. Protein retention of quails fed R1 was not different compared to
that of R3 (69,82 vs 70,57%), while quails received R2 had the lowest protein
retention value (61,19%). It is concluded that combination methods of physical
and chemical extraction using 0.05 N acetic acid followed by soaking with 1 N
technical NaOH (E3) was the best method in producing high quality of protein
concentrate, and the product had similar protein retention value as that of
soybean meal.
Key words: chemical
characteristics, biological value, protein concentrate, palm kernel meal,
extraction
Penulis: Yatno, N Ramli, P Hardjosworo, A Setiyono, T
Purwadaria
Kode Jurnal: jppeternakandd080094
